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During the National Organic Standards Board’s discussion on hydroponic crops Monday afternoon, it became evident that there is no agreement on whether soil-less crops should qualify for organic certification. “Clearly, this is not an easy subject to resolve,” remarked Tom Chapman, the board’s chairman. “It has been on the board’s agenda since 1995.” The panel,

While a majority of Americans believe that organic produce is healthier than conventionally grown options, few realize that there is limited research proving that organic farming practices lead to “healthier” fruits or vegetables. This six-year onion study may lend some support to the widely held belief that organic farming is better for public health. Ultimately,

The well-known adage “You eat first with your eyes” resonates with chefs and manufacturers alike. The presentation of food serves as the initial indicator of whether someone will enjoy it. In a matter of seconds, people draw upon their past experiences and instinctive reactions to gauge the likely taste of a dish. Color plays a

In recent years, dietary fiber has experienced a significant transformation. Once primarily appealing to older individuals seeking regularity, it has now expanded its appeal to younger consumers eager to adopt a high-fiber diet. Research indicates that a diet rich in fiber can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially decrease the

Stevia is gaining popularity as consumers become increasingly skeptical of sugar and seek natural alternatives. Grand View Research reports that the global stevia market is swiftly growing, with an estimated value of $337.7 million in 2015. With an anticipated annual growth rate of nearly 6%, this market could reach $556.7 million by 2024. Stevia has

To mark National Macaroni and Cheese Day last week, consumer advocates publicly revealed the presence of hazardous chemicals in cheese powder. “We believe these chemicals are present in every mac ‘n’ cheese product — you can’t simply shop your way out of the issue,” stated Mike Belliveau, executive director of the Environmental Health Strategy Center,

Sugar is primarily recognized for the sweetness it adds to cereals, but it also plays a crucial role in contributing to the toasted brown color, the crunchiness, and in preventing sogginess when immersed in milk — factors that help maintain what the industry refers to as “bowl life.” General Mills has already made strides in

Americans have high expectations when it comes to food. They desire meals that are not only delicious and healthy but also portable, satisfying, and made without questionable ingredients. Roger Clemens, associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, asserts that this presents a significant challenge for food

As consumers grow increasingly health-conscious, the food industry has undergone a significant transformation, driven by a strong preference for recognizable, natural ingredients and a widespread rejection of artificial sweeteners, flavors, and colors. This shift presents manufacturers with a critical decision: adapt or risk being overshadowed by trendier, healthier alternatives. However, navigating this transition is more

Clean labels have transitioned from being a trend to becoming a standard requirement in the food industry. New food companies are entering the market with built-in clean label credentials, while established brands face pressure to adapt, often finding the process burdensome and costly. In the past, it was primarily the consumer’s responsibility to scrutinize ingredient